Serves: 4
Total Calories: 131

24 shrimp, extra-large (about 1 1/2 pounds), peeled and deveined
1/4 cup soy sauce, sweet (ketjap manis) or 2 tablespoons each regular soy sauce and molasses
3 cloves garlic, minced
1 1/2 teaspoons coriander, ground
2 tablespoons lime juice, fresh
2 tablespoons sugar, palm, or firmly packed light brown sugar
3 tablespoons vegetable oil

1. Rinse the shrimp under cold running water, then drain and blot dry with paper towels. Set aside while you prepare the marinade.

2. Combine the soy sauce, garlic, coriander, lime juice, sugar, and 1 tablespoon of the oil in a large bowl and whisk until blended and the sugar is dissolved. Add the shrimp and toss to coat. Cover and let marinate, in the refrigerator, for 1 hour.

3. Preheat the grill to high.

4. Drain the shrimp. If using the lemongrass stalks as skewers, make a "starter" hole in each shrimp with a metal skewer. Thread the shrimp on the stalks, or on the bamboo skewers, 2 shrimp to each.

5. When ready to cook, oil the grill grate. Arrange the satés on the hot grate and grill, turning with tongs, until the shrimp are nicely browned on the outside and firm and pink inside, about 2 minutes per side. Brush once or twice with the remaining oil as the shrimp cook.

6. Transfer the satés to serving plates or a platter and serve immediately.

Serves 6 to 8 as an appetizer, 4 as an entrée

Nutritional Facts:

Serves: 4
Total Calories: 131
Calories from Fat: 90

More Recipes from the The Barbecue Bible Cookbook:
Bahamian Grilled Conch
Balinese Prawn Sates / Sate' Udang
Emeril Lagasse's New Orleans-Style Barbecued Shrimp
Fernando's Grilled Cuttlefish With Macanese "Salsa"
Flaming Prawn
Grilled Clams With Colombo Butter
Grilled Mussels / Eclade
Grilled Octopus / Khtapothi Sti Skhara
Grilled Shrimp With Taratoor
Grilled Soft-Shell Crabs With Spicy Tartar Sauce
Grilled Spiny Lobster With Basil Butter
Grilled Squid Durban
Guadeloupen Grilled "Crayfish" With Curry Beurre Blanc
Gulf Coast Shrimp
Honey Sesame Shrimp "On The Barbie"
Latin Quarter Shrimp Kebabs
Morton Bay "Bugs" With Ginger-Mint Butter
Oysters With Horseradish Cream
Penganese Grilled Shrimp With Painfully Hot Salsa
Plantation Shrimp
Prawns With Ketjap Butter
Salt and Pepper Grilled Shrimp
Scallop Kebabs With Pancetta, Lemon and Basil
Shrimp With Bahian Peanut Sauce
South African Grilled Rock Lobster
Spiny Lobster With Creole Sauce
Tandoori Prawns